Tofu & vegetable patties

Tofu & vegetable patties

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 15 mins Cook: 10 mins


Makes 8
Good Food reader, Julie Frankland, shares a recipe from her kitchen, inspired by a Japanese dish called Ganmodoki

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal110
  • fat9g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein6g
  • salt0.11g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • bunch spring onions, sliced, plus extra strips to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 garlic clove, crushed
  • 3cm/1¼ inch piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g block firm tofu, drained and crumbled
  • 2 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp each sesame and vegetable oil
  • sweet chilli sauce, to serve


  1. Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.

  2. Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Nov, 2011
Wasn't a fan of this recipe. Felt it tasted incredibly bland and more like an over-complicated omlette.
11th Jun, 2011
I've never had tofu before so didn't know what to expect. I'm not sure whether I drained the tofu enough (just poured off the liquid in the packet - didn't press the tofu at all) but the end result had a nice texture and consistency, a mild flavour, and went well with sweet chilli sauce. I just made one large one in a frying pan because it was quicker. My 9 month old ate it with us, so I fried the veg first to soften it a bit. She loved it as she could pick up pieces with her fingers and it was nice and soft for her to chew and mildly flavoured. I'm giving it a 4 because for myself I'd like stronger flavours. We'll definitely have it again though.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?